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Providing Structure
Appears in
By Paula Figoni
Published 2003
Coagulated egg proteins in both egg whites and egg yolks are important structure builders in baked goods. For example, eggs are as important as flour—sometimes more so—in building structure in cakes. In fact, without eggs, most cakes collapse. Eggs also contribute to structure in quick breads, cookies, muffins, and certain yeast breads.
Coagulated egg proteins also provide thickening and gelling (a form of structure) in pastry cream, crème anglaise, cream pie, and custards. Because egg coagulation is so important to the structure of custards and related products, it will be discussed in more detail later.
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